Leeks

Salmon and leeks stuffed cabbage

Name: Salmon and leeks stuffed cabbage
Prep time: 50 min
Cook time: 35 min
Yield: 4
Cuisine: Plats principaux
Ingredients: In a small bowl, mix all ingredients. Set aside in the refrigerator (serve at room temperature). The sauce can be prepare the night before.; In a pan, at medium-low heat, melt butter with leeks for 6 to 8 minutes, without letting it colored, while stirring. Salt and pepper. Let cool down.; In a large casserole of salted boiling water, blanch cabbage leafs 30 seconds, two at a time, then soak in a large bowl of iced water. Carefully sponge the leafs off with paper towels and cut off the rib at the center. Preheat oven at 375°F(190°C).; Salt and pepper salmon. On a work surface, layer two cabbage leaf head to tail. Lay over a quarter of leeks, then a salmon pavé. Fill one side of a cabbage leaf over salmon then roll up all while being careful to finish by the sides folded under. Repeat with remaining ingredients.; Butter a baking sheet. Lay over four rolls of stuffed cabbage, sides folded under. Brush lightly with melted butter and oven bake for 15 to18 minutes. Serves with yogurt sauce at room temperature.

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Author: Crazy Leeks

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Preparation 15

Baking 35

Portions 4

Freezing No

Ingredients Preparation

Ingredients

For the lemon yogurt sauce:

In a small bowl, mix all ingredients. Set aside in the refrigerator (serve at room temperature). The sauce can be prepare the night before.

For the lemon yogurt sauce:

In a pan, at medium-low heat, melt butter with leeks for 6 to 8 minutes, without letting it colored, while stirring. Salt and pepper. Let cool down.
In a large casserole of salted boiling water, blanch cabbage leafs 30 seconds, two at a time, then soak in a large bowl of iced water. Carefully sponge the leafs off with paper towels and cut off the rib at the center. Preheat oven at 375°F(190°C).
Salt and pepper salmon. On a work surface, layer two cabbage leaf head to tail. Lay over a quarter of leeks, then a salmon pavé. Fill one side of a cabbage leaf over salmon then roll up all while being careful to finish by the sides folded under. Repeat with remaining ingredients.
Butter a baking sheet. Lay over four rolls of stuffed cabbage, sides folded under. Brush lightly with melted butter and oven bake for 15 to18 minutes. Serves with yogurt sauce at room temperature.

Preparation

Side-by-side mode

For the lemon yogurt sauce:

In a small bowl, mix all ingredients. Set aside in the refrigerator (serve at room temperature). The sauce can be prepare the night before.

For the stuffed cabbage:

In a pan, at medium-low heat, melt butter with leeks for 6 to 8 minutes, without letting it colored, while stirring. Salt and pepper. Let cool down.
In a large casserole of salted boiling water, blanch cabbage leafs 30 seconds, two at a time, then soak in a large bowl of iced water. Carefully sponge the leafs off with paper towels and cut off the rib at the center. Preheat oven at 375°F(190°C).
Salt and pepper salmon. On a work surface, layer two cabbage leaf head to tail. Lay over a quarter of leeks, then a salmon pavé. Fill one side of a cabbage leaf over salmon then roll up all while being careful to finish by the sides folded under. Repeat with remaining ingredients.
Butter a baking sheet. Lay over four rolls of stuffed cabbage, sides folded under. Brush lightly with melted butter and oven bake for 15 to18 minutes. Serves with yogurt sauce at room temperature.